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1
For the pico de gallo:
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2
Combine all ingredients in a medium bowl.
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3
Season with additional salt, lime, pepper and/or cumin to taste.
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4
Let sit for at least 30 minutes.
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5
For the Creamy White Dill Sauce:
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6
Combine all ingredients in a small bowl.
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7
Season with additional salt, lime, pepper and/or cumin to taste.
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8
Refrigerate for 30 minutes.
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9
For the fish:
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10
In a flat dish, combine flour, cornmeal, salt, pepper, cayenne pepper and garlic powder.
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11
In a separate dish, combine egg with 2 Tablespoons of water.
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12
Pour oil into a large (12-inch) skillet to a depth of 1/4 inch.
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13
Heat oil on high heat until hot and then turn to medium high heat.
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14
Dip fish into egg mixture and then dust lightly with flour-cornmeal mixture.
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15
Fry in the hot oil until golden brown on all sides, approximately 4-6 minutes.
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16
Remove promptly and drain on a plate covered with paper towels.
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17
Wrap tortillas in a damp cloth or paper towel and microwave on high for 10-15 seconds.
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18
To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depending on your preference).
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19
Drizzle fish with desired amout of Creamy White Dill Sauce and pico de gallo.
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20
Top with sliced cabbage.
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21
Enjoy!
